Cucumber Salad with Sour Cream
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.


INGREDIENTS:

•   2 to 3 cucumbers, thinly sliced
•   1/3 cup sour cream
•   1 tablespoon vinegar
•   pepper
•   1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill

PREPARATION:

Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a saucer or other weight on cucumbers to weigh down. Cover and let stand for several hours. Pour off cucumber juices. Combine sour cream, vinegar, pepper to taste, and chopped dill; add to cucumbers. Recipe for cucumbers and sour cream serves 4 to 6.

 

Slow Cooker Pepper Pork Chops
Recipe courtesy Alton Brown, 2006





2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.


      Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 6 hours 20 minutes
Yield: 4 servings

User Rating:   









      

Episode#: EA1012
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Nestlé® Toll House® Chocolate Chip Pie
Makes 8 servings 
 
 
  Ingredients 
2  large eggs 
1/2  cup all-purpose flour 
1/2  cup granulated sugar 
1/2  cup packed brown sugar 
3/4  cup (1-1/2 sticks) butter, softened 
1  cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 
1  cup chopped nuts 
1  unbaked 9-inch (4-cup volume) deep-dish pie shell* 
   Sweetened whipped cream or ice cream (optional) 
*If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly. 
     
 
 
 
 
PREHEAT oven to 325°F. 
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. 
BAKE for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream. 
 
 
 
© Nestlé USA 
 
 
 

Pecan Tassies

From Cookery N’Orleans Style

1 Recipe for Cream Cheese Crust (see recipe for Maids of Honor Tartlets)

Prepare crust as directed and chill.

Filling:

1 ¾ cups packe4d light brown sugar
3 tablespoons butter
2 eggs, lightly beaten
1 teaspoon vanilla
Pinch salt
2 cups chopped pecans (or walnuts)

Combine filling ingredients in a medium saucepan.  Cook over low heat stirring frequently until melted and well blended.

Shape dough into walnut sized balls.  Pressed into greased miniature muffin tins.  Fill ½ full with pecan mixture.  Bake 350 degrees for 30-35 minutes.

Yield:  3-4 dozen.

Stan loves these!

Maids of Honor Tartlets

From Cookery N’Orleans Style

Cream Cheese Tart:

1 8-ounce Philadelphia cream cheese
1 1/3  sticks Parkay margarine
2 ½ cups all purpose flour

Combine all ingredients until well blended.  Cover and chill 2 hours.

Almond Topping:

1 egg white
Dash salt
½ cup sifted powdered sugar
½ cup ground blanched almonds
¼ teaspoon almond extract
Sliced almonds (decoration)

Filling:

Raspberry or cherry jam

Press 1 tablespoon of pastry into each 2-inch fluted tart pan.  Spoon 1 teaspoon jam into each and chill.  Preheat oven to 375 degrees.  In a small bowl, beat egg white and salt to soft peaks.  Gradually beat in sugar, 2 tablespoons at a time.  Continue beating until well blended and thick.  Stir in ground almonds and extract.  Spoon almond topping over filling in each tart shell.  Decorate with a sliced almond.  Bake 25-30 minutes until topping is puffy and golden.  Carefully remove from pans and cool on wire racks.  Cool completely.

Yield:  26 tarts

Praline Pumpkin Pie

From Cookery N’Orleans Style

1 9-inch unbaked pie shell
1/3 cup finely chopped pecans
1/3 cup dark brown sugar
3 tablespoons butter
3 large eggs, beaten
½ cup sugar
½ cup dark brown sugar
2 tablespoons flour
¾ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
1 ½ cups pumpkin (1 16 oz can)
1 ¼ cups beaten Carnation Evaporated Milk

Combine first 3 ingredients and press into bottom of unbaked pie shell.  Prick sides of shell and bake at 450 degrees for 10 minutes.  Cool.  Combine all remaining ingredients.  Pour over pecan mixture.  Bake at 350 degrees for 50-60 minutes until set.  Cool.

Serve with sweetened whipped cream.

Note:  This pumpkin filling is especially good.  It makes more than needed for one pie.  You bake the additional in custard cups.

Seafood Quiche or Quiche Lorraine

From Cookery N’Orleans Style

1 9-inch deep dish pie shell, pre-baked 10 minutes
1 ½ cups boiled and peeled shrimp or crawfish tails
1 pound crabmeat
3 large eggs, slightly beaten
1 cup sour cream
½ teaspoon Lea & Perrins
1/3 pound Jarlesberg Swiss cheese, shredded
¼ teaspoon garlic salt
Dash Tobasco
Lemon pepper to taste
½ teaspoon minced parsley
1 can French Fried onion rings

In partially baked pie shell arrange boiled shrimp and crabmeat, 2/3 can onion rings (crumbled) and the Swiss cheese.  Combine remaining ingredients (except remaining onion rings) in a bowl.  Mix well.  Pour over pie.  Sprinkle remaining onions on top.  Bake at 375 degrees for 45 – 50 minutes until set.  (When a sharp knife comes out clean when inserted in center.)  Let stand outside oven for 10 minutes before cutting into wedges.

Quiche Lorraine:  Substitute 8 slices crisp-cooked bacon (crumbled) for the seafood.

Use ½ amount of Swiss cheese and add ½ the amount of Cheddar cheese.

Proceed as above.

Hello Dolly Cookies

From Cookery N’Orleans Style

1 stick butter or oleo
2 cups graham cracker crumbs
1 can sweetened condensed milk
1 6-ounce bag semi-sweet chocolate chips
1 3 ½-ounce can shredded coconut
1 cup chopped pecans or walnuts

Melt butter or oleo.  Pour into 13x9x2-inch pan.  Layer ingredients evenly in the order they are listed.  Press gently using the palms of your hands.  Bake at 350 degrees for 20-25 minutes or until lightly browned.  Cool and cut into bars.

Yields 24.

Oyster Dressing

Adapted from Cookery N’Orleans Style

4 large onions, chopped
6 cloves garlic, minced
2 bunches green onions, chopped
1 bunch flat leaf parsley
1 cup strong olive oil
2 loaves stale po-boy French bread, cubed
1 quart large oysters and their liquid
1 teaspoon thyme
½ teaspoon salt
½ teaspoon black pepper
Kitchen Bouquet

Fill a large frying pan with olive oil about ¼-inch deep.  Cook white onions until transparent.  Add green onions and garlic about 5 minutes.  Stir in parsley.  Cook 2 minutes more.  Cook oysters in their liquid until the edges curl.  Remove and chop oysters.  Soak bread cubes in the strained oyster liquid.  Season with thyme, salt and black pepper.  Mix together all ingredients and fry on high fire in a little more olive oil.  Stir constantly over medium-high heat about 10 minutes.  Add a few drops of Kitchen Bouquet.  Spread dressing into a large roasting pan.  Bake at 375 degrees for 30-40 minutes.

This freezes well.  Wrap tightly in foil.  Just before baking, drizzle with a little juice from the turkey!

Serves 12-15.

Angel’s Seafood Casserole

From Cookery N’Orleans Style

½ cup butter or oleo
½ cup chopped bell pepper
½ cup onion
½ cup chopped celery
2/3 cup all purpose flour
¼ cup chopped green onion
½ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon paprika
Pinch cayenne
2 cups milk
1 10-ounce can cream of shrimp soup
1 pound lump crabmeat
2 cups cooked and peeled shrimp
1 5-ounce can sliced water chestnuts
1 4-ounce can sliced mushrooms
½ cup white wine

Melt butter on low in a large skillet.  Saute bell pepper, onion, celery and green onion until tender.  Stir in flour and spices.  Add milk slowly while stirring mixture with a wire whisk.  Cook stirring constantly until thickened.  Add soup and all remaining ingredients.  Pour into a 3-quart casserole.

Topping:

2 tablespoons melted butter
½ cup shredded Cheddar cheese
½ seasoned bread crumbs

Toss together the melted butter, Cheddar cheese and bread crumbs.  Sprinkle onto casserole.  Bake at 350 degrees for 35 minutes.  Serve in patty shells or over rice.

Serves 6 – 8.

French Settlement Jambalaya

Adapted from Cookery N’Orleans Style

1 chicken, cut-up
1 pound country smoked sausage
6 green onions, sliced thin
1 large white onion, chopped fine
2 cloves garlic, minced, or to taste
1 small bell pepper, chopped fine
2 cups Uncle Ben’s rice (raw)
3 cups chicken bouillon cubes dissolved in 2 cups boiling water
1 15-oz can Delmonte tomato sauce
½ teaspoon thyme
1 bay leaf
Salt and pepper to taste
Cayenne pepper to taste

In large electric skillet or Dutch oven, brown thinly sliced sausage.  Put aside.  Brown chicken pieces that have been seasoned with salt and pepper in the same drippings.  Put aside.  In the same drippings, sauté onions, garlic, bell pepper and raw rice about 5 minutes.  Add chicken bouillon, tomato sauce and all spices.  Stir well.  Return chicken and sausage to pot.  Cover and cook on low flame until rice is tender.  (Add water as necessary.)

Serves 6.

French Settlement Jambalaya

Adapted from Cookery N’Orleans Style

1 chicken, cut-up
1 pound country smoked sausage
6 green onions, sliced thin
1 large white onion, chopped fine
2 cloves garlic, minced, or to taste
1 small bell pepper, chopped fine
2 cups Uncle Ben’s rice (raw)
3 cups chicken bouillon cubes dissolved in 2 cups boiling water
1 15-oz can Delmonte tomato sauce
½ teaspoon thyme
1 bay leaf
Salt and pepper to taste
Cayenne pepper to taste

In large electric skillet or Dutch oven, brown thinly sliced sausage.  Put aside.  Brown chicken pieces that have been seasoned with salt and pepper in the same drippings.  Put aside.  In the same drippings, sauté onions, garlic, bell pepper and raw rice about 5 minutes.  Add chicken bouillon, tomato sauce and all spices.  Stir well.  Return chicken and sausage to pot.  Cover and cook on low flame until rice is tender.  (Add water as necessary.)

Serves 6.

Cajun Party Mix

2 cups Corn Chex cereal
2 cups Wheat Chex cereal
2 cups Rice Chex cereal
2 cups dry roasted peanuts
1 bag stick pretzels
2 sticks margarine
2 teaspoons Creole seasoning
2 tablespoons Worcestershire
Few drop tobasco or hot sauce, to taste

Melt margarine in a large roasting pan over low heat.  Stir in Creole seasoning and Worcestershire.  Stir well.  Stir in remaining ingredients and mix to coat well.  Heat in 250 degree oven for 45 minutes, stirring every 15 minutes.  Drain on paper towels and cool.

Yield: 9 cups

Sweet Potato Pie

Adapted from McCall's Cooking School

2 9-inch unbaked pie shells

1 can (40 oz) sweet potatoes or yams, drained
1/2 cup butter, melted and cooled
2 cups sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 can (5 oz) evaporated milk (not sweetened condensed milk)
4 large eggs, slightly beaten
1 teaspoon vanilla

1.  Prepared pie crusts.  Preheat oven to 375F.
2.  Prepare filling:  In the large of electric mixer, at low speed, mash the sweet potatoes.  Add the melted butter, sugar, cinnamon, ginger, cloves, nutmeg, evaporated milk, eggs and vanilla.  Beat on medium speed until mixture is thoroughly combined.
3.  Divide between prepared pie shells.  Bake about 1 hour or until filling is set in the center (when a knife inserted into the center comes out clean).  Remove from oven and let cool completely on wire rack.  Serve with whipped cream.

Mexicali Stew

Adapted from 1,000 Vegetarian Recipes

1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped green bell peppers
2 cloves garlic
1 tablespoon chili powder
1 teaspoon cocoa powder
2 cups ripe tomato wedges
3/4 cups water
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1 1/2 cups cooked kidney beans, (cooked from dry; or canned, drained)
1 1/2 cups peeled, cubed potatoes
One 7 oz can Mexicorn kernels, undrained
1/4 teaspoon salt, or to taste

1.  In 3-quart saucepan, heat the oil over medium high heat.  Add the onions, green peppers, and garlic; cook, stirring, until vegetables are softened, about 3 minutes.  Stir in the chili powder and cocoa powder until absorbed.
2.  Stir in tomatoes, water, sugar, and oregano.  Cook 5 minutes, stirring constantly.  Stir in the beans, potatoes, and corn.  Bring to a boil; reduce heat and simmer, 40 minutes, stirring occasionaly, or until potatoes are tender and almost ready to disintegrate.  Stir in salt.

Variation:  For a spicier version, substitute Mexican-style stewed tomatoes for the tomato wedges, or add ground red pepper.

I top with cheddar cheese and serve with cornbread.